In a large saute pan, combine beef and pork, and cook until no longer pink.

Stir in salt and pepper to taste, onions, allspice, savory, and water.

Lower heat,partially cover, and simmer gently so that the mixture is just bubbling, for 1 to 2 hours, stirring occasionally.

To remove fat, strain meat mixture using a sieve.

Refrigerate both meat and liquid.

Remove hardened fat from jellied meat stock and discard.

Preheat oven to 425

Divide meat and jellied meat stock. between 2 pastry lined pie plates, cover with top crust, crimp edges, seal and cut steam vents.

Bake at 425 for 10 minutes, reduce heat to 350 and bake for another 20 to 25 minutes or until golden.